This quick and easy chicken curry recipe is full of flavour. Ready in no time and rich with a creamy tikka sauce and buttery Basmati Rice! The whole family will love it.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
280 g
Chicken Thighs
¾ cup
Basmati Rice
1 unit(s)
Sweet Potato
28 g
Baby Spinach
1 unit(s)
Yellow Onion
½ cup
Tikka Sauce
(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)
2 tbsp
Curry Paste
(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
56 mL
Cream
(Contains Milk)
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.